Crispy fried chicken legs is my son's very favorite dish, every time you can eat a lot of fun. Today we recommend a simple home cooking method of crispy fried chicken legs, like crispy fried chicken legs friends may wish to do to taste.

Chicken thighs treatment:

Chicken thighs washed and drained with marinade mix, at least 1 hour or overnight time. To make the chicken thighs more flavorful, you can also make a few cuts on the thighs or poke many small holes in the thighs. Remove the chicken thighs from the marinade and drain the marinade a little before you are ready to fry them.

Marinade Recipe:

There are many marinade recipes for crispy fried chicken thighs, and today I'd like to introduce you to a few simple and commonly used marinade recipes for your reference, which can be adapted to your own taste.

1, soy sauce, cooking wine, pepper, sugar, salt each moderate.

2, peppercorns, ginger, green onion knots, shaoxing wine, refined salt, moderate amount.

3, salt, cooking wine, ginger, green onion, garlic, black pepper, white pepper powder, a small amount of cornstarch.

4, salt, pepper, sesame oil, chicken essence, cooking wine, minced green onion and ginger, each appropriate amount.

The marinade recipes described above can all be used on their own, adding or removing a certain seasoning on their own, as long as it suits your own taste. In addition, I personally feel that adding a little bit of cornstarch when marinating chicken thighs can make the meat more tender and delicious.

Choice of frying powder:

Frying powder can be used with starch, flour or fried chicken powder, these three things can be used, but the taste of the fried chicken thighs made there is a difference in taste, I personally feel that the crispy fried chicken thighs made with professional fried chicken powder is more delicious.

Practice steps:

Marinated chicken thighs evenly coated with a layer of starch paste, and then a layer of egg, and finally stick on the breadcrumbs (no can not be used, but the taste will be worse), into the frying pan frying until golden brown on it.

Additional Notes:

1, the marinated chicken legs can also be steamed first, and then fried in the pot according to the above method, which can shorten the time of frying in the frying pan, avoiding the process of frying to generate more harmful substances.

2, if you like more crispy chicken legs, you can fish out the chicken legs and then into the frying pan to re-fry once, so you can make the chicken legs more crispy.

3, the oil temperature must not be too high when frying chicken thighs, the oil temperature in seven or eight percent of the chicken thighs into the pot, frying with low heat, so that the crispy fried chicken thighs more delicious, not only to eat with a crispy texture, and is not easy to chicken thighs fried batter.

4, fried chicken thighs out of the pot can also be sprinkled with some pepper while hot, I feel this is more delicious.

5, the consistency of the batter must be controlled, which is a key step in determining the success or failure of the batter viscosity just enough to wrap the chicken thighs and will not fall off as good, this will require some experience.